firm crumbly Greek cheese made from sheep's or goat's milk
cheese; Greek salad ingredient; Crumbly cheese; Spanakopita
cheese; Brine-cured cheese; Goat or sheep product
5 times a year
in English language:
65762 / 86800
of the Week: Feta and Cauliflower Frittata
don’t you like feta cheese?
Greek cuisine, Feta is a curd cheese in brine. It is
traditionally made from goat's and/or sheep's milk. It is
commonly produced in blocks, and has a slightly grainy texture.
It is used as a table cheese, as well as in salads and in baking.
It is used in the popular Greek phyllo-based dishes spanakopita
("spinach pie") and tyropita ("cheese pie").
It is a popular cheese in Greece and world-wide. Similar cheeses
are found in the countries which surround Greece.
is salted and cured in a brine solution (which can be either
water or whey) for several months. Feta dries out rapidly when
removed from the brine. Feta cheese is white, usually formed into
square cakes, and can range from soft to semi-hard, with a tangy,
salty flavor that can range from mild to sharp. Its fat content
can range from 30 to 60 percent; most is around 45 percent milk
Greek feta cheese is made from sheep's milk, or a mixture of
sheep and goats' milk. The cheese is made in blocks which are
salted, sliced and then salted again, before being left for about
a month to mature.
is also an important ingredient of Greek salad. Feta, like most
cheeses, can also be served cooked; it is sometimes grilled as
part of a sandwich or as a salty alternative to other cheeses in
a variety of dishes.
article is licensed under the GNU
Free Documentation License.
It uses material from the Wikipedia articles “Feta